Tonight's recipe is a really lovely soup for summer. It combines the goodness of carrots with potatoes and onions. It is so yummy you will make it again and again! I added diced kohlrabi to it for a little extra flavor. You could also add turnips to this, or parsnips, or leeks whatever you have on hand! Daniel loved it so much he ate 5 whole bowls full!
Creamy Carrot Soup
- 1 medium onion, chopped
- 1 (2 lb) bag of baby carrots
- 1 kohlrabi peeled and diced (optional)
- 4 cloves garlic, minced (I used 4 garlic scapes because that is what I had on hand)
- 1 large russet potato peeled and diced
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1/2 cup dry white wine
- 6 cups chicken broth or stock
- 1 tbsp. herbes de provence
- 1 tbsp. fresh ginger
- salt and pepper to taste
- 2 cups sour cream
In a large soup pot or dutch oven, melt the butter and olive oil over high heat. Add the onion and garlic and saute until translucent about 2 minutes. Add the rest of the veggies, the salt, pepper, and herbes de provence and saute another 5 minutes or so, just to get the veggies sweating. Add the white wine, stir and allow to reduce another 2 minutes. Add the chicken stock, cover and bring to a boil. Once boiling, remove the lid and turn heat down to medium low. Simmer for 25-30 minutes or until all the root veggies (carrots, potatoes, kohlrabi if using) are very soft. Using an immersion blender (or a food processor if you don't have an immersion blender), puree the soup. Add the sour cream and mix well until completely combined. Serve with warm bread, and garnish with fresh chives. Yummy!
Until next time, happy and HEALTHY cooking and EATING!